KitchenAid® Precise Heat Mixing Bowl for Bowl Lift Stand Mixer
This innovative bowl attachment with heating function makes it easy to accomplish sophisticated cooking tasks like making fondue, tempering chocolate or proofing bread dough—right in your KitchenAid stand mixer.
- Designed for use with KitchenAid Professional, Professional Design Series and Pro Line bowl-lift stand mixers.
- Temperature controls on display allow you to precisely adjust heat from 70°F to 222°F.
- Timer function maintains your selected temperature for up to 10 hours.
- Double-wall insulated work bowl is ideal for mixing and heating ingredients without scorching or overheating.
- Glass lid gives you a clear view for monitoring progress
- Can also be used as a stand-alone unit without mixing function.
- Work bowl removes easily for cleaning in the dishwasher.
- Dimensions & More Info
KitchenAid Precise Heat Mixing Bowl includes:
- Wire whip
- Flex-edge beater
- Dough hook
- Glass lid
- Model #KSM1CBL
- Compatible with KitchenAid Professional, Professional Design Series and Pro Line tilt-head mixers.
- 11 3/4" x 10 1/2" x 9 1/2" high.
- 3-qt. cap.
- 7 lb. 8 oz.
- Made in China.
- Use & Care
- Removable bowl, glass lid and flex-edge beater: Dishwasher safe.
- Wire whip: Hand wash.
- Base: Wipe clean with a damp cloth.
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Next Day Delivery
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- Brown Butter Snowman Cake
Have all the ingredients at room temperature.
In a saucepan over medium heat, melt the butter, then cook until the solids separate and settle on the pan bottom, 3 to 5 minutes. Continue to cook until the solids brown and are almost burnt, 18 to 20 minutes more. Pour the brown butter into a bowl, leaving the solids in the pan (discard the solids). Let the butter cool at room temperature until firm. The brown butter can be prepared up to 2 days in advance; cover and refrigerate until ready to use. Bring to room temperature before using.
Position a rack in the lower third of an oven and preheat to 325°F. Brush the pan with unsalted vegetable shortening and lightly flour. To ensure easy release and excellent definition of the pattern, flour the pan with Wondra® flour, a fine flour typically used to thicken gravy. Tap out excess flour.
Over a sheet of waxed paper, sift together the flour, baking powder and salt. In a small bowl, combine the milk and vanilla. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the brown butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the granulated sugar and brown sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Spoon the batter into the prepared pan, dividing it evenly between the two halves and spreading a little extra into the head area of the pan. Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.
Tap the pan gently on a work surface to loosen the cake. Set the rack over the top of the cake, invert the pan onto the rack and lift off the pan. Let the cake cool completely, 3 to 4 hours, before assembling and decorating with vanilla buttercream. Serves 12 to 14.
Williams Sonoma Kitchen
Rated 5 out of 5 by Krause from My Favorite Pot for Making Yeast Dough Absolutely love the bowl for all of my yeast dough - bread and baguette. So glad I purchased it.Date published: 2017-02-07Rated 5 out of 5 by Basileus from Great for Tempering Chocolate So far I have only used this for keeping dough from certain Thomas Keller recipes warm while kneading, but the best thing about this bowl is that is PERFECTLY tempers chocolate. The hardest part about tempering is getting the temperatures correct, but this bowl makes it easy and perfect every time.Date published: 2016-01-16Rated 4 out of 5 by sockpuppet from awesome for chocolate, but pricey I have spent the entire weekend with this bowl and dipping chocolate. no water baths, no scorching. It's fantastic. However, it is very difficult to get seated in the mixer correctly, I haven't got it on the first try yet. But the ability to hold temp for 10 hours without scorching/stirring is like a whole new world for dipping. It even has a program to temper chocolate if you're making your own candy molds. I don't know if it's worth the price, however. It's a heavy price tag unless you make a lot of dough, literally and figuratively. The controls are not intuitive, you'll need to read the manual through a few times before you really get the hang of it. But if it holds up, I'd buy it again.Date published: 2015-12-07Rated 3 out of 5 by gotrr from Doesn't hold very much This heated bowl is a great idea, but it doesn't hold very much. When I go through the trouble of making bread, I bake quite a bit at once. The Precise Heat Mixing Bowl will accommodate MAYBE two loaves. I do appreciate the extra proofing power with the heat and the convenience of not having to swap out the bowl to a warm place. Suggestion to KitchenAid: provide a silicone bowl cover with a slit to accommodate the dough hook. Would be nice not to have to sling a towel over the machine to cover the dough during proof.Date published: 2015-06-04